This soup relies on frozen meatballs for a quick, hearty weeknight dinner.
Fresh vegetables, sautéed in a little olive oil, add homemade flavor.
1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta (spiral-shaped)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese
1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and
garlic 30 seconds or until fragrant.
2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a
boil. Cover and reduce heat to medium-low; simmer 10 to 12 minutes or until
pasta is tender and meatballs are cooked through. Stir in spinach; sprinkle
2 (2-cup) servings
PER SERVING: 440 calories, 19.5 g total fat (6.5 g saturated fat), 28 g
protein, 41 g carbohydrate, 55 mg cholesterol, 780 mg sodium, 3.5 g fiber
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